Redfish En Croute Aux Deux Mousses - mousse

Method

• Remove the fish filets from the backbone, keeping the head and tail intact.
• Roll the pastry into a rectangle and put the head, tail and bottom filet on the pastry.
• Spread the filet with some salmon mousse and then some spinach mousse.
• Cover with the top filet.
• Paint the pastry with melted butter and trim it down to the shape of a fish.
• Fold over half of the pastry and paint it with melted butter again.
• Fold over the other side and smooth into a fish silhouette.
• Paint the pastry again and decorate it with pastry scraps cut into the shapes of scales and fins.
• Paint the entire pastry with additions with butter and put it all on a lightly buttered baking sheet.
• Preheat your oven to 350F (180C).
• Put the pastry in the oven and bake until golden, about 40 minutes.
• Serve with the beurre blanc.